'portobello' on Serious Eats

Some mushrooms are seasonal (think: chanterelle, morel, porcini). Others, we've gotten quite good at cultivating and are available year-round. Still, when I get a hankering for mushrooms and I take a quick glance over at the calendar, it's usually a fall month. It's something about their earthiness that does it for me. Here's how to clean three of the most common cultivated varieties.
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The idea for using a marinated mushroom in place of the meat came from an exceptional vegan meal we had at Kajitsu, a restaurant specializing in shojin ryori (Japanese Buddhist monk cuisine) in the East Village. The miso marinade was what really sold me. It added a rich, meaty flavor to the mushroom that pushed it from "gee, that's delicious" territory into "why the heck aren't all my mushrooms marinated like this?" land. That's when I knew I had to replicate them at home. More

Once you try this portobello sandwich piled high with creamy white bean spread and peppery arugula, all on a fresh, chewy focaccia roll, you might never let your friends serve you a crappy mushroom burger again. More

Once you try this portobello sandwich piled high with creamy white bean spread and peppery arugula, all on a fresh, chewy focaccia roll, you might never let your friends serve you a crappy mushroom burger again. More

Vegans and the lactose intolerant get the short end of the pizza stick when it comes to finding an enjoyable cheese substitute. But Portland, Oregon's best vegan restaurant, Portobello, has a solution: stop trying to replicate cheese in the first place. Owner Aaron Adams devised a simple, easy, vegan replacement for head pizzaiolo Will Fain's delectable pies that is nothing whatsoever like mozzarella, but is totally satisfying in its own right: cashew cream.More